Creamy Pasta and Beans, recipes that are good for you. A typically winter dish, warm and enveloping, perfect for cozying up on the coldest days. Ideal as a one-dish meal.
There are different versions of this pasta, a classic of Italian, especially Mediterranean, cuisine; this is obviously my home recipe, which my grandmother, a true native of Campania, used to prepare, and after her, my mother.
Some prefer it with tomato, some without, some with the addition of pancetta and a pinch of chili, and some not. The fact is, whichever way you prepare it, it’s always delicious.
But now let’s see together how to make the recipe for Creamy Pasta and Beans. Prepare the ingredients, and let’s begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting.
Gabriella
Other tasty first courses:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 9 oz short pasta
- 12 oz canned borlotti beans (or 8.8 oz dried)
- 1/2 onion
- 1 carrot (small)
- 1/2 stalk celery
- 1 clove garlic
- 4 tbsps extra virgin olive oil
- 1 cup tomato puree (if you prefer it less red, add only 2 tbsps of tomato paste)
- to taste salt
- 1 pinch pepper
- 3 cups water (hot salted water or vegetable broth)
Tools
To make the Pasta and Beans recipe, you need:
- 1 Pot
- 1 Chopper
Steps
HOW TO MAKE PASTA AND BEANS WITH CANNED BEANS
First, pour 4 tablespoons of extra virgin olive oil into a fairly large pot (I used an earthenware pot) and add a clove of garlic.
Meanwhile, chop the onion, carrot, and celery with a chopper and add them to the pot with the garlic; let them sauté for a few minutes, then remove the garlic and add 1 ladle of hot salted water (or boiling vegetable broth), and cook for about 10 minutes.
In the meantime, drain the preservation water from the beans, and after the time has elapsed, add them to the pan with the sautéed ingredients, also add the tomato puree and 1/2 ladle of boiling water (or broth); cook for another 5 – 6 minutes.
Then, mash part of the beans with a fork (or pass the mixer directly inside), so it will remain nice and creamy; mix well.
Finally, also add the pasta (I used ditalini) and finish cooking, adding boiling water (or broth) just when you see it drying too much. Turn off, adjust the salt if necessary, and let it rest for a few minutes. Plate and serve it hot with a drizzle of olive oil and a pinch of pepper. My Creamy Pasta and Beans is ready. Enjoy your meal!
See you in the next recipe.
If you prefer to use dried beans, here’s the procedure.
Soak the beans overnight or at least 6-8 hours. Keep in mind that the longer they soak, the faster they will cook. At this point, drain and rinse them to remove any impurities and place them in a large pot. Cook them with water and a bit of salt over medium heat.
When they are almost cooked, add the garlic, celery, chopped carrot, tomato puree, and a bit of oil. Adjust the salt. Cook until the beans reach the desired consistency. For example, I like them very soft.
After this time, remove the celery and adjust the salt if necessary. At this point, pour the pasta directly into the pot and stir occasionally to prevent it from sticking to the bottom. If necessary, add a bit of hot water. Once the pasta is cooked, turn off the heat and sprinkle with some pepper, if you like.
Storage
You can store Pasta in Beans in the refrigerator for 2 days, in an airtight container. When you decide to eat it, to make it creamy again, just add some water and heat it up, stirring over low heat.
Tips and Suggestions
– During preparation, boil a small pot of water and once it reaches a boil, add coarse salt. Always keep it on hand to add to the preparation. If you prefer, replace it with vegetable broth.
– If you want, you can add pancetta and flavor with chili.
– To save time, I preferred to use canned beans. They are as good as dried ones, but have a high sodium content, so it’s best to drain and rinse them before consuming.
Beans, our allies
From a nutritional standpoint, beans are very rich in proteins, carbohydrates, vitamins (especially A and C), minerals (potassium, calcium, zinc, phosphorus, iron), and fibers. Fibers are very precious for our metabolism and are the true allies of our well-being.
We are not able to assimilate them, but they play a fundamental role in the proper functioning of our digestive system, keeping us in shape from the inside.
We are not able to assimilate them, but they play a fundamental role in the proper functioning of our digestive system, keeping us in shape from the inside.
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